Pan-Fried Ray with Capers

Name: Pan-Fried Ray with Capers
Cook time: 30 min
Yield: 4
Ingredients: 4 x 150g long ray wings, trimmed; Salt and ground black pepper; 60g butter; 250ml white wine; 100mls cream; 2 tablesp. capers; 2 tablesp. finely chopped chives, garnish

A simple and flavourful seafood dish that combines tender ray fillets with the tangy zest of capers, perfect for a quick yet elegant meal.

4 people

30 min

Nutrition per serving

kcal

520 kcal
protein

25g
total fat

27g
saturates

14.4g
iron

3.2mg
carbs

32g

Ingredients

4 x 150g long ray wings, trimmed
Salt and ground black pepper
60g butter
250ml white wine
100mls cream
2 tablesp. capers
2 tablesp. finely chopped chives, garnish

Main

4 x 150g long ray wings, trimmed
Salt and ground black pepper
60g butter
250ml white wine
100mls cream
2 tablesp. capers
2 tablesp. finely chopped chives, garnish

Set the oven to Gas Mark 4, 180°C (350°F).

Heat a large frying pan over medium heat. Add about 15g butter. Season the ray wings and add two of them to the pan, skin side down and cook for about a minute on each side or until golden. Transfer the ray wings to a baking sheet lined with greaseproof paper. Add a little more butter to the pan and cook the remaining two pieces of ray. Place the baking sheet in the oven and allow the ray to cook for about 8 minutes or until the fish flakes away easily from the bones.

Meanwhile, wipe out the pan with a piece of kitchen paper. Add the wine and allow to bubble up. When the wine has reduced by half, take it off the heat and whisk in the rest of the butter and add in the cream. Return to the heat and warm through. Taste and season.

Serve the ray, skin side down. Spoon over the sauce and sprinkle over the chives and capers.

Serve with seasonal vegetables and sauté potatoes.